TWD #44: Pumpkin up my butterscotch baby!
Ugh. Four days late and 2 buck chunk short.
Sorry fellow Dorie-nators. I’ve been slacking on baking, blog updating and the commenting. Let me just say that I have mucho respect for all Tuesdays with Dorie bakers that work full-time and bake every week. I am still working out the scheduling kinks myself. (I can’t remember the last time I wrote on my menu board. CB=bad wifey.) Hopefully when the holidays calm down I’ll have more time to devote to making it all run more smoothly.
Until then bare with me, k?
This week’s host, Donna from Spatulas, Corkscrews and Suitcases, picked butterscotch pudding for us to bake (Do you really “bake” pudding or is cook?). You can find the recipe on her blog. I have to say that I LOVE butterscotch pudding. I still eat those little butterscotch pudding cups for snacks. Another one of my kid-at-heart habits that I
can’t won’t give up.
But for the holidays I felt the need to gussy-up the pudding a little bit. Since I had some pumpkin pie filling and Dorie’s Good-For-Almost-Everything-Pie dough in the freezer I decided… What the heck! I am gonna make a pumpkin butterscotch pie!
What I learned this week:
Don’t be afraid to improvise and make up your own recipes. You never know when you’ll create something that is pretty darn tasty!
[Pumpkin] Butterscotch Pudding [Pie]
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan
I made the butterscotch recipe as written and added 1 cup pumpkin pie filling to the pudding.
I didn’t refrigerate and just poured into the pre-baked pie crust and baked at 350F for 60 minutes.
Husband rating: A+
He was a little iffy on the pumpkin butterscotch combination but he loved it and ate more than a few slices.
Wifey rating: A/A+
I am not a big pumpkin dessert fan but OH MAN this was good pie!
Other rating: A/A+
I brought the pie over to T’s HUGE family Christmas eve dinner and T’s uncle, who is a die-hard pumpkin pie purist (he’s the one that always NEEDS a pumpkin pie on Xmas and nothing else will do), raved about the pumpkin butterscotch variation. I’d say if you can convert a purist, then the recipe is a winner, no?
Next week: Tall and Creamy Cheesecake pages 235-237
Entry filed under: Tuesdays With Dorie.